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5.0 from 9 votes

Polish Steamed Buns (Pampuchy)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
rising time
1 hr 30 mins
Total Time
1 hr 57 mins
Servings: 3 servings
Calories: 610 kcal
Course: Breakfast , Snacks
Cuisine: Polish

Ingredients

for the steamed buns:
  • 2 cups (260g) flour spoon and leveled, not scooped
  • large pinch of salt
  • 2 1/4 teaspoons instant yeast (1 packet) 7g
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 3 tablespoons (45g) butter
  • 3 tablespoons (37g) sugar
blueberry sauce:
  • 11 oz (300g) blueberries
  • 2 tablespoons sugar
  • 1/2 teaspoon cornstarch + 1 tablespoon water
  • 1 teaspoon vanilla extract
to serve:
  • plain yogurt or whipped cream

Instructions

    Cup of Yum
  1. Make the dough: In a small pot, melt the butter. Add milk and sugar, and cook until warm to the touch - the mixture should reach a temperature of 100-104°F (37-40°C). It can't be too hot or the yeast won't work. Stir in the yeast. Set aside for 10 minutes. The yeast should turn foamy - if they're not, you need to start over (maybe the milk-butter mixture was too hot).
  2. To a large mixing bowl, add flour and salt. Stir them together, add egg, and yeast-milk mixture. Stir with a wooden spoon until roughly combined. Knead the dough until smooth, either by hand or with a stand mixer fitted with a dough hook. The dough will be a little bit sticky. Form a round ball and cover the bowl with a plastic wrap.
  3. First rise: Set aside in a warm place (for example a turned-off oven with a light turned on) until doubled in volume, about 1 hour.
  4. Shape the buns: Divide the dough into 6 parts. Shape each part into a ball. Place on a floured surface.
  5. Second rise: Cover loosely with a clean kitchen towel and let rise for 20-30 minutes. The dough should increase its volume.
  6. Steam the buns: Place 2-3 buns at least 1 inch (2-3 cm) apart on a steamer basket or splash guard placed on top of a large pot with simmering water (water should not boil rapidly). Cover with a lid or if using the splash guard, a second pot. Steam for about 12 minutes. When you open the pot the buns should not deflate (a sign they are not ready) and they should not stick to the splash guard/steamer basket (they can stick just slightly, but if they are really stuck, they are probably not ready). If you touch the surface of the buns, it should be firm and springy, it should not leave an indent or deflate.
  7. Leave the buns to cool. Cut them only with a serrated knife, they are very delicate.
  8. Make blueberry sauce: (optional) Make a cornstarch slurry: stir together cornstarch and a tablespoon of cold water until combined. Add cornstarch slurry, blueberries, sugar, and vanilla to a medium saucepan. Cook for a couple of minutes until blueberries turn into a sauce and it's thickened.
  9. Serve your steamed buns with blueberry sauce and yogurt (you can sweeten the yogurt but I like it plain).
  10. Enjoy!

Nutrition Information

Calories 610kcal (31%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 610

% Daily Value*

Calories 610kcal 31%

* Percent Daily Values are based on a 2,000 calorie diet.